Loaded Veggie Nachos with Sweet Potato Chips & Goat Cheese

Who doesn’t love nachos??? To be honest I don’t really like chips, but a good plate of nachos topped with tons of veggies and sauce and cheese wins me over every time. When my friend Sam from My Kitchen Love suggested a nacho collaboration I jumped on it! Yay nachos! You have to check out the crazy-awesome nacho recipes my friends created down below 🙂

These veggie nachos will blow your mind, for reeeeal. Forget boring restaurant nachos, I’m talking goat cheese, cilantro sauce, tons of veggies, and pico de gallo. I also used sweet potato tortilla chips, I love the extra flavour and nutrition compared to plain old tortilla chips!

Typical nachos are topped with cheddar cheese, and sometimes dreadful “nacho cheese sauce”. I opted for goat cheese. It’s creamy and flavourful and pairs well with the sweet potato chips. Yummy!

These veggie nachos are seriously the bomb. I had my husband and my mother-in-law (who actually hates cilantro) taste-test them and they looooved them. My mother-in-law said she liked them better than restaurant nachos! And my hubby sat himself down in front of the skillet and chowed down.

These nachos are unique and might look complicated but you can have these loaded veggie nachos on the table in 15 minutes! Perfect for your next Mexican Night 🙂

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Loaded Veggie Nachos with Sweet Potato Chips & Goat Cheese

Prep Time10minutes

Cook Time5minutes

Total Time15minutes

Servings6

AuthorMelanie Maxwell

Ingredients

For the sauce:

1/2cupof plain Greek yogurt

1/4cupof cilantro leaves

juice of half a lime

pinch of sea salt

half a jalapeñoseeds removed

2tablespoonsof waterto thin out sauce if needed

For the chips:

424gof sweet potato tortilla chips

1/4of a red onionthinly sliced

1/2ozof a 12 can of corn

300gof goat cheesecrumbled

Toppings:

2avocadosdiced

pico de Gallo

Instructions

Place all sauce ingredients, except the water, in the blender and blend. Add water if needed to thin out the sauce to your preferred consistency.

Using a cast iron skillet or baking sheet, layer half the chips then half the onions, corn, and goat cheese. Add remaining chips and top with the rest of the onions, corn, and goat cheese. Broil on hi for 5 minutes.

Top nachos with avocados and pico de gallo and drizzle on cilantro sauce. Serve immediately.